Chicken Casserole Ole Recipe

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Servings: 12

Ingredients

Cost per serving $0.86 view details
  • 1 onion, finely minced
  • 1 c. finely minced green pepper
  • 1/2 c. finely minced celery
  • 3 tbsp. butter
  • 1 (10 ounce.) can tomatoes with green chilies
  • 1 (10 ounce.) can Cheddar cheese soup, undiluted
  • 1 (10 ounce.) can cream of mushroom soup, undiluted
  • 1 c. chicken broth
  • 1/4 c. minced pimientos
  • 1 chicken, boiled and cut in bite size pcs
  • 1 (8 ounce.) pkg. corn tortilla chips
  • Grated Cheddar cheese
  • Ripe olives, minced

Directions

  1. Preheat oven to 350 degrees. Saute/fry onions, green peppers and celery till tender. Crush the tomatoes and add in the soups, broth and pimientos to sauteed vegetables. Stir till smooth. Heat till very warm but not boiling.
  2. In a 9 x 13 inch baking dish, layer 2 c. chicken, half the chips, and another layer of each. Pour warm soup mix over casserole and top with grated cheese. Sprinkle with sliced olives. Bake 30 min or possibly till bubbling warm. Serves 10 to 12.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 242g
Recipe makes 12 servings
Calories 430  
Calories from Fat 258 60%
Total Fat 28.86g 36%
Saturated Fat 9.25g 37%
Trans Fat 0.01g  
Cholesterol 93mg 31%
Sodium 665mg 28%
Potassium 351mg 10%
Total Carbs 18.57g 5%
Dietary Fiber 1.8g 6%
Sugars 2.06g 1%
Protein 23.68g 38%
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